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Enjoy the fresh flavours of this Italian classic – then try our clever variations.

4 slices sourdough bread

2 1/2 tablespoons Bertolli olive oil

1 garlic clove, halved

2 medium vine-ripened tomatoes, seeded, finely chopped

2 tablespoons torn fresh basil leaves

1 teaspoon red wine vinegar

Pinch caster sugar


Step 1

Heat a chargrill pan over medium-high heat. Brush both sides of bread slices with 2 tablespoons oil. Cook for 1 to 2 minutes each side or until golden and charred.

Step 2

Slice garlic glove in half and  rub cut side of garlic over one side of each bread slice.


Step 3

Combine tomato, basil, vinegar, sugar and remaining oil in a bowl. Season with salt and pepper. Spoon tomato mixture onto chargrilled bread and serve.

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